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Blueberry Yogurt Muffins

The addition of yogurt to this basic muffin recipe adds flavor and lift.


  • 2 cups sifted white or whole wheat flour, or combination
  • 1 cup yogurt
  • ½ cup organic sugar
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 2¼ teaspoon baking powder
  • ¼ cup melted butter or coconut oil
  • 1 egg, beaten
  • 1 cup blueberries (frozen or fresh)


  1. Prior to baking, combine flour and yogurt. Cover bowl and soak 12 hours or overnight.
  2. Preheat the oven to 425°F.
  3. Add remaining ingredients through egg. Stir to combine, but do not over-mix.
  4. Gently fold in berries.
  5. Fill muffin tins ⅔ full. Bake 20-25 minutes.


Makes 12 muffins.

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Tin of blueberry muffins on green countertop

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